Cadbury Caramel Egg Cupcakes Recipe

I’m so excited for you to try this Cadbury Caramel Egg Cupcakes Recipe!

If you want to rock Easter dessert, this is the way to do it! These…taste…..amazing! All I can say is you won’t disappoint if you make these part of your eggs-tra special celebration!

Caramel Cadbury Eggs Cupcake

Prep time: 30 mins

Cook time: 16 mins

Total time: 46 mins

Serves: 20

Ingredients

Cupcake Batter:
1½ Cups All-purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
½ Cup Cocoa Powder
1 Cup Milk (or substitute coffee to bring out chocolate flavor)
½ Cup Vegetable or Canola Oil
1 Teaspoon Vinegar
1 Teaspoon Vanilla Extract
1 Egg (beaten)
10 Carmel Cadbury Eggs (Toppings)
20 Kraft Caramels (Stuffing)
Frosting:
2¾ Powdered Sugar
6 Tablespoons Cocoa Powder
6 Tablespoons Unsalted Butter
⅓ Cup Un-whipped Whipping Cream (or Milk)
1 Teaspoon Vanilla Extract
1 Cup Cool Whip (Optional)

Instructions

Preheat the oven to 350. Line the muffin tin with cupcake liners
or grease really well!
In a large mixing bowl, mix the flour, sugar, baking soda, salt,
cocoa powder together. Set aside.
In a small mixing bowl, whisk the milk, oil, vinegar, vanilla
extract and egg until smooth.
Add the wet ingredients to the dry ingredients and stir until
smooth.
Fill the muffin tins to the halfway mark.
Bake for 15-17 minutes (depends on your oven) until a toothpick
comes out clean when inserted into the middle.
Let the cupcakes sit for 5 minutes to set.
While the cupcakes are baking, prep your frosting.
In a medium bowl, sift together the powdered sugar and cocoa.
Set aside.
In a large bowl or mixer, cream the butter until smooth. Slowly
add in the sugar mixture. Once combined, add in the whipping
cream followed by the vanilla. Combine until light and fluffy!
Optional- add in the Cool Whip to make it ultra fluffy.
Once the cupcakes have cooled for 5 minutes, core out the inside using the Wilton Corer Tool or a small knife or spoon.
Cut the Kraft Caramels into 8 long rows and insert as many as you can into the hollowed out cupcake center. Repeat until all the cupcakes are stuffed with caramel.
Place back in the oven and back for 2-3 minutes or until the caramel is soft.
Let the cupcakes cool completely before you add frosting.
Once frosted, break open the Cadbury Caramel eggs and drizzle the caramel over the top. Crush the remaining chocolate shell and sprinkle over the top.
Enjoy!